Total Time
Prep 15 mins
Cook 20 mins

From Cooking Light Cookbook, 1989.

Ingredients Nutrition


  1. Pound cutlets between waxed paper to 1/4" thickness.
  2. Combine flour and lemon pepper in a shallow dish and dredge veal in mixture.
  3. Coat nonstick skillet with cooking spray and add olive oil.
  4. Heat over medium-high and saute the cutlets until browned, about 4 minutes per side and transfer to a platter when done (keep warm).
  5. Add onion and mushrooms to the skillet and saute until tender.
  6. Add brandy, water, lemon juice, Worcestershire sauce, and hot sauce to the skillet; bring to a boil, scrapping browned bits from the bottom of the pan to add flavor.
  7. Spoon mixture over the veal and serve sprinkled with the parsley.